Thank you for your interest in LRCC Culinary Arts and our student-run restaurant, The Community Table. Please read the entire page before making your reservation.
This Spring, The Community Table will be opening for our first public lunch service on Tuesday, February 25th. Lunch service will also be available on the following dates: March 11th, March 25th, April 8th, April 15th and April 22nd.
Reservations will be available up to 2 weeks in advance and will be limited to a maximum of 4 guests per table. Reservations for larger tables will be accepted for lunch services during April. Please email Chef Walsh at [email protected] for availability.
Each Tuesday, our US Regional class will prepare a multi-course menu focusing on a particular region of the United States. Each menu consists of a variety of proteins and highlights regional ingredients and student-inspired dishes. Within that framework, we will do our best to accommodate any dietary needs or specialized diet. The menus are not available before service as last-minute changes are common.
Lunch is $18 per person and includes all beverages and taxes. Payment needs to be made via Debit or Credit card. No Cash please.
Thank you for the continual support of our students.
Chef Walsh & Chef Harper
Tour de France
*Please note that this a sample lunch menu of options often prepared by our students.
The actual menu may change from week to week.
– Course 1 –
Duck Consommé
(Rich clarified duck broth)
Salade de Saumon Fumé
(Smoked salmon salad, goat cheese, lemon dressing)
– Course 2 –
Shrimp a la Provencale, Asperges, Riz Pilaf
(Shrimp in a tomato sauce, asparagus and rice pilaf)
Stead au Poivre, Watercress, Pommes Frites
(Steak in a peppercorn cognac cream sauce, watercress, french fries)
Blanquettes de Volaille aux Champignons au Riz
(Chicken and mushroom ragout over rice)
Ratatouille Crêpes au Gratin
(Vegetable medley in crepes & gruyere cheese)
The Community Table is open for reservations for our Fall schedule of public lunch services. Our first service day will be Thursday, October 5th, and continue every Thursday (except for Holidays) into October and through November 30th. Reservations are available from 11:45am to 1:00pm. Please include any dietary restrictions or food allergies with your reservation information.
For each lunch service, our Classical Cuisine class will be preparing a different menu focusing on the various regions of France and consisting of several courses with multiple options in each course. The cost is $15.00 per person (including tax and beverages) and payment is required in the form of a credit or debit card. No cash, please.
Reservations are available up to 21 days in advance and are limited to 4 people per table and one table per reservation. If you wish to book a larger party, please email Chef Walsh at [email protected] to submit your timely request. LRCC’s faculty and students will do our best to accommodate your group and we look forward to seeing you on campus for lunch.
Classical Cuisine *
*Please note that this a sample lunch menu of options often prepared by our students.
The actual menu may change from week to week.
– STARTERS –
Duck Consommé
(rich clarified duck broth)
Salad de Saumon Fume
(smoked salmon salad, goat cheese, lemon dressing)
– MAINS –
Shrimp a la Provençale
(shrimp in tomato sauce, asparagus & rice pilaf)
Steak au Poivre, Watercress, Pommes Frites
(steak in a peppercorn cognac cream sauce, watercress, french fries)
Blanquettes de Volaille Aux
(chicken & mushroom ragout over rice)
Ratatouille Crepes au Gratin
(vegetable medley in crepes & gruyere cheese)
– DESSERTS –
Your server will explain today’s offerings prepared by our Pastry Arts students.
